HOME MADE MAYONNAISE / WHOLE EGG MAYONNAISE

Mayonnaise is usually made with egg yolk discarding the white. I came across Megan Karlowsky's recipe which uses the whole egg avoiding wastage. It works perfect !

Nothing better than making fresh mayonnaise at home. It stays good for a couple of weeks in the refrigerator.

Here is the recipe.

Ingredients:

Eggs .... 2

Salt ...... 1/4 tsp

Mustard powder ... 1/2 tsp (I used 1 tsp mustard sauce)

White vinegar ...... 2 tbsps (I used apple cider)

Vegetable oil ....... 2 cups

Sugar .......... 1/4 tsp (optional)

Method:

In a food processor or blender combine all the ingredients except oil.

Blend on medium or low speed until everything is well blended.

Gradually drizzle the oil little by little until it is used up and the mayonnaise gets the required consistency.

Transfer into a clean sterilized jar with a lid and refrigerate. It can be stored for two weeks.

Yield - 2 cups

Recipe adapted from -  HERE

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